Explain the Proper Way to Cool Stock

Q38: What is the term for swirling whole

Q39: Sweat shallots and mushrooms in butter.Add white

Q40: Bones from any fish species can be

Q41: A demi-glace is made by reducing a

Q42: What are the four principal stock seasonings?

Q44: What sauce is made by adding reduced

Q45: Which of the following is prepared with

Q46: Compound butters are used to flavour and

Q47: A sauce finished with a liaison will

Q48: A brown roux has more thickening power